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Name: Pheasant with Roasted Garlic and Lemon
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 2
Cuisine: French
Ingredients: 1 Pheasant in pieces; 1/4 cup olive oil; 12 cloves Garlic unpeeled; 2 cups Chicken Stock; 1/4 cup Fresh Lemon Juice; 1/2 teaspoon Salt or as desired; zest of 1 lemon; 1/3 cup Sugar; 1/2 cup Water; 1/4 cup Whipping cream

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INGREDIENTS

1 Pheasant ; in pieces
1/4 cup olive oil
12 cloves Garlic ; unpeeled
2 cups Chicken Stock
1/4 cup Fresh Lemon Juice
1/2 teaspoon Salt ; or as desired
zest of 1 lemon
1/3 cup Sugar
1/2 cup Water
1/4 cup Whipping cream

Servings

INSTRUCTIONS

PREHEAT OVEN TO 350F. Heat the oil in a 12-inch oven-proof skillet over high heat on top of stove, add the garlic and saute until the skins are a medium golden color. Add pheasant and brown on both sides. If the garlic turns black, remove it from the skillet. When the pheasant is brown, replace the garlic. Without pouring off the fat, add broth and juice. Sprinkle with salt, bring to a boil and place, uncovered, in the oven for 50 minutes, turning once.

TO MAKE CANDIED ZESTS: CUT THE LEMON ZEST into 1/4-inch strips and place in a small saucepan.

Add sugar and water, bring to a boil over medium heat. Simmer gently until the water is nearly evaporated and zests look shiny and translucent. Strain zests, discard any extra syrup and set zests aside. Transfer the skillet with the chicken to the stove top, add the cream and place over high heat. Reduce the liquid until it has a shiny consistency. Arrange the pheasant pieces on a serving platter, scrape the garlic cloves and glaze over it and garnish with candied zests.

Serve immediately.

NOTES

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Pheasant with Roasted Garlic and Lemon

1 Pheasant in pieces
1/4 cup olive oil
12 cloves Garlic unpeeled
2 cups Chicken Stock
1/4 cup Fresh Lemon Juice
1/2 teaspoon Salt or as desired
 zest of 1 lemon
1/3 cup Sugar
1/2 cup Water
1/4 cup Whipping cream

PREHEAT OVEN TO 350F. Heat the oil in a 12-inch oven-proof skillet over  high heat on top of stove, add the garlic and saute until the skins are a  medium golden color. Add pheasant and brown on both sides. If the garlic  turns black, remove it from the skillet. When the pheasant is brown,  replace the garlic. Without pouring off the fat, add broth and juice.  Sprinkle with salt, bring to a boil and place, uncovered, in the oven for  50 minutes, turning once.

TO MAKE CANDIED ZESTS: CUT THE LEMON ZEST into  1/4-inch strips and place in a small saucepan.

Add sugar and water, bring  to a boil over medium heat. Simmer gently until the water is nearly  evaporated and zests look shiny and translucent. Strain zests, discard any  extra syrup and set zests aside. Transfer the skillet with the chicken to  the stove top, add the cream and place over high heat. Reduce the liquid until it has a shiny consistency. Arrange the pheasant pieces on a serving  platter, scrape the garlic cloves and glaze over it and garnish with  candied zests.

Serve immediately.

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Nutrition

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Serving Size: 1 Serving (1092g)
Recipe Makes: 2

Calories: 1413
Calories from Fat: 473 (33%)

Amt Per Serving		% DV

	Total Fat 52.6g	70 %
	Saturated Fat 15g	75 %
	Monounsaturated Fat 25.8g
	Polyunsanturated Fat 6.6g
Cholesterol 308.7mg		95 %
Sodium 854.6mg		29 %
Potassium 1636.6mg		43 %
Total Carbohydrate 128.5g		38 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 127.2g
Protein 104.6g		149 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1413

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